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TN: mature Chianti, St Innocent, and that second (third?) of Gruaud

Friday Betsy was working, I was tired, and ....to my shame ...bought a takeout/warmup meal. Got a pasta (ziti?) bolognese and a couple jalapeno poppers at a local branch of an Arthur Avenue deli. Opened a

1994 Fonterutoli Chianti Classico. Not a strong vintage, but I always like the 3 Fs. Or do I? At first taste this seems thin and dilute. I come very close to dumping. But over the next 3-4 hours one of the more amazing revivals/transformations I've ever experienced occurs. Over time, some distinct black cherry and plum notes emerge. Some mineral and a little tobacco. This isn't a earthmoving Chianti, and could use a bit more acidic edge. But WAY better than first taste. An argument for producer over vintage. B

Saturday I made some slow-cooked Alaskan king salmon, with some anchovy-cooked mushrooms and broccoli. I opened a 2003 St. Innocent "Villages" Pinot Noir (Willamette Valley). Apparently a young-vines combo from several vineyards. Medium-bodied, sweet cherry and raspberry fruit. Not a lot of secondary characteristics or nuance, but a good varietally correct wine. Decent QPR at $20. B/B+

Over a couple nights also tried a 2003 Domaine de la Pepiere (Marc Olivier) Muscadet Sevre et Maine Sur Lie. Riper and easier than previous vintages, but fun and tasty. Very minerally (more than I remember from previous tastes).B/B+

Saturday afternoon Im was in Tarrytown, stopped in a local store. A distributor's rep was there, pouring a few wines. I tried two:

2001 La Buxynoise Montagny "Chagnots" 1er Cru Bright apple fruit, a hint of oak, ultimately short and simple. B-

1999 Chevalier du Gruaud-Larose Some Bordeaux-earth on nose, modest cassis fruit. Quite short on finish. B-

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency

Reply to
DaleW
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JALAPENO POPPERS?! oh how the mightly have fallen!

Just kidding! But it got me to thinking- what wine would you optimally pair with poppers? The spice and green of the pepper, the heaviness of the deep frying, and then there's the cheese (what kind of cheese do they use on those? Mozzarella, right?)

Reply to
winemonger

in article snipped-for-privacy@o13g2000cwo.googlegroups.com, DaleW at snipped-for-privacy@aol.com wrote on 4/24/05 10:54 AM:

Pasta Bolognese take-out? Dale, I'm never quite sure whether to be more envious of your wine experiences or of your menus. Usually both!! You are truly an advocate of the relationship of good food and good wine. Salud!!

Not sure I get the poppers, either, though I have had some REALLY GOOD poppers. Never with Pasta Bolognese, but some REALLY GOOD poppers.

;o)

Reply to
Midlife

Hi, I'm from the area also. Would you be kind enough to give me the name of the deli?

Reply to
zara

The deli is Battaglia Brothers. Not a full-service butcher like the Arthur Avenue branch (but they can grind some veal or lamb if you want). Their fresh mozzarella isn't as good as DiPaolo's (but better than anyplace else around here). Pretty good homemade sausage, soppersata, etc.

Reply to
DaleW

Not sure re cheese- definitely a stronger flavor than mozzarella. If I have to guess I'd say fontina and cheddar.

I actually ate the poppers as an appetizer before the wine. But I'd go for a crisp white to cut through the frying. You know, most jalapeno's these days just aren't that hot- these weren't- and the cheese mutes what heat there is. Try a Gruner! :)

Reply to
DaleW

This was just laziness. I had a long day, and my stepson was eagerly awaiting my car (he just got license, and won't have acar for 2 more weeks). This was fastest, easiest thing I could do. Not a gourmet experience- this deli just has an assortment of warmable dishes in takeout containers.Servicable, not envy-inspiring!

Reply to
DaleW

Thanks for sharing the info - I frequent many of the same.

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Reply to
zara

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